Now that the sunny days are here, it’s time to make the most of the strawberry season with this delicious and easy strawberry mousse recipe. And the French are definitely strawberry lovers with over 77,000 tons produced last year (2024). If you are lucky enough to find them, the local strawberries grown in Carros near Nice are a great choice. Otherwise head to your local Côte d’Azur market and select some fragrant, juicy looking berries.
Ingredients (for 6 people)
- 420g of strawberries for the mousse
- 150g of strawberries for the decoration
- 2 egg whites
- 50g of caster sugar
- 210g of liquid cream 30% fat
- 2.5 gelatine leaves
- 2 teaspoons of lemon juice
Utensils
- Electric mixer
- Nutribullet® blender
- Spatula
- Non-stick saucepan
Preparation
- Soften the gelatine leaves in cold water
- Wash and tail the strawberries for the mousse. Put them into the Nutribullet® and blend until you obtain a smooth coulis.
- Next pour the coulis into a non-stick saucepan on medium heat, add the caster sugar and lemon juice. Heat for about 8 minutes.
- Take the pan off the cooktop and add the gelatine leaves which have been squeezed to get rid of any water. Mix and let cool down.
- Beat the egg whites then add the strawberry coulis. Blend with a whisk until well mixed.
- Beat the liquid cream with an electric mixer until you get a firm Chantilly consistency. Use a spatula to incorporate the cream into the strawberry mixture.
- Cut the remaining strawberries into halves and gently press them against the inside of the glass bowls. Then divide the mousse mixture evenly between the containers (using a spoon or a nozzle).
- Refrigerate for at least 4 hours or preferable overnight. Add one half strawberry on top before serving and enjoy.
